Cereals Low in Vitamin B3 (Niacin) (41st - 60th) (per 100 g edible portion)

• Shao mai pastry
  
  0.6 mg
• Rice, Paddy rice diluted gruels (brown rice)
  
  0.6 mg
• Rice vermicelli (raw)
  
  0.6 mg
• Dried buckwheat noodles (dry form, boiled)
  
  0.6 mg
• Wheat flour (soft flour, first grade)
  
  0.7 mg
• Wheat flour (medium flour, first grade)
  
  0.7 mg
• Bread type rolls
  
  0.7 mg
• Chio tzu pastry
  
  0.7 mg
• Rice, Paddy rice gruels (half-milled rice)
  
  0.7 mg
• Corn (corn grits)
  
  0.7 mg
• Okinawa noodles (wet form, raw)
  
  0.8 mg
• Chinese style instant cup noodles (dried by frying, chow mein type)
  
  0.8 mg
• Rice, Cooked paddy rice (under-milled rice)
  
  0.8 mg
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  0.8 mg
• Rice, Cooked upland rice (under-milled rice)
  
  0.8 mg
• Wheat flour (hard flour, first grade)
  
  0.9 mg
• Hardtack
  
  0.9 mg
• Udon (dry form, raw)
  
  0.9 mg
• Somen and Hiyamugi (dry form, raw)
  
  0.9 mg
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  0.9 mg